A heapin’ skilletfull of RECIPES (warning – very long but super-tantalizing post)

Please join us at our Kidron store Saturday, May 25, 2013 for our Dutch Oven Gathering (on our Events calendar at www.lehmans.com). Or click here for details. In the meantime, we’re sharing this treasure trove of cast iron goodness from 2010!  –Editor

Here they are: the remaining 50 (or so) recipes from February 2010’s Cast Iron Skillet Recipe Contest. Some might call them The Recipes That Didn’t Win. We call them … The Delicious Runners Up!


Bacon-Cranberry-Pear Upside Down Bread with Orange Oh so yummy!Mascarpone Cheese – Merry Graham

5 slices of Bacon, cut into 1” pieces
1/3 cup Dried Cranberries
1 Pear, peeled, cored, ½” chunks (or drained canned pear chunks)
¼ cup Dark Brown Sugar
¼ cup Chopped Pecans
1 1/3 cup Unbleached Flour
1 cup Yellow Cornmeal
1/3 cup White Sugar
4 teaspoons Baking Powder
¾ teaspoon Salt
2 Eggs, slightly beaten
1 ¼ cup Low Fat Milk
1/3 cup Light Tasting Olive Oil
8 ounces Creamy Mascarpone Italian Cheese
3 tablespoons Orange Marmalade
Extra Orange Marmalade for garnish

Adjust oven rack to center of oven. Preheat oven to 375 degrees F. Over high heat, in a 10” cast iron skillet fry bacon pieces for 2 minutes. Turn heat to medium-high, continue to cook 1-2 minutes or until bacon is just about crisp; turn heat off. Evenly distribute bacon in skillet with spatula. Sprinkle cranberries on top of bacon followed by pears, brown sugar, and pecans. Set skillet aside.  Whisk flour, cornmeal, sugar, baking powder, and salt in a medium bowl. In a small bowl, whisk egg, milk, and olive oil; stir into flour mixture just until moistened.  Spoon batter on top of bacon-cranberry-pear mixture; bake for 30 minutes. Allow cornbread to cool in pan 3 minutes, loosen sides with a knife and invert onto a large serving plate. Cut into individual servings. In a small bowl, or in the mascarpone container, thoroughly mix mascarpone with orange marmalade. Serve cornbread with a dollop of orange mascarpone  and  a spoonful of orange marmalade. Serve warm!   Serves: 8-10 Serving Suggestions:  Serve for breakfast or brunch with scrambled or fried eggs. For lunch: a chicken salad and a slice of cornbread it yummy. And for dinne: cornbread is great with ribs, brisket, or a pork chop. I guess you could say, “Serve it any ‘ole time”!


Country Fried Steaks – Cassandra Splittgerber

Cube Steaks
2 cups flour
1 1/2 cups milk (or buttermilk)
garlic salt
seasoned salt
oil or shortening for frying

Heat 1/2 inch of oil or shortening to 350 over medium high heat. Lightly sprinkle cubed steaks with seasoning salt and then dredge through flour that has been seasoned with 1 tbsp salt, 1 tsp pepper, 1 tbsp paprika, 1 tsp garlic salt. Dip steak in milk and then back through the flour mixture. Fry 2 at a time, or as many can fit into your cast iron skillet, for about 5-6 minutes per side, or until golden brown. Remove and drain on paper towels. Take 2 tbsp of the drippings/oil from the skillet and place in small pan. Make sure you get all those delicious cracklin’s! Then take 2 T. cornstarch and mix with 1/2 cup cold milk. Bring to a simmer with the drippings in the small pan. Slowly stir in another cup of milk a few tablespoons at a time until the gravy stops thickening. Turn down heat and season generously with salt and pepper. Pile country fried steak on a platter and top with your country gravy!! Eat and enjoy!


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Favorite Cornbread – Annie Kelley
For my favorite cornbread, the ingredient list goes like this:

1 cup all purpose flour
1 1/2 tsp. baking powder
1 tsp saltA cold winter night 011
1/2 tsp. baking soda
5 TBSP sugar or 3 TBSP honey
1 cup yellow corn meal
6 TBSP melted butter
2 eggs
1 cup buttermilk

Start by sifting the flour, soda, salt and baking powder together in a medium sized bowl. Stir in the sugar and the cornmeal. Melt the butter, beat the eggs and buttermilk together. Add the butter and beat some more. You can do this by hand, you don’t need a mixer. Just use a fork. Stir this mixture into the dry mixture with a spoon, and use as few strokes as possible to mix it well. Take the hot skillet out of the oven, and pour the bread mixture into it. It will sizzle and crackle nicely. One thing this does it seal the crust a little and insure a beautiful moist cornbread. Bake it at 425 for about 25 minutes, or until a knife inserted in the center comes out clean. Then butter and serve. Because it’s a round skillet, I usually cut it into pie shaped squares. My hunky husband and I (with a tiny bit of help from 3 dogs) will eat the entire thing.


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Meaty, Cheesy Cornbread with Guacamole Cream – Judy Armstrong

1 pound ground beef
½ pound ground pork
1 onion, finely chopped and divided
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes with chilies
2 tablespoons chili powder
1 teaspoon salt
½ teaspoon pepper
2 teaspoons smoked paprika
1 (4 ounce) can tomato sauce
2 cups corn chips, slightly crumbled
1 ½  cups shredded Pepper Jack Cheese, divided
2 (6 ounce) packages yellow cornbread mix
1 1/3 cups milk
2 eggs, beaten
1 ½  cups grated Cheddar cheese, divided
1 cup sour cream
1 cup prepared guacamole dip

Preheat oven to 375 degrees. In a 10 inch Cast Iron Skillet over medium high heat, brown the ground beef and pork.  Stir in half of the onion for 3 minutes.  Add the minced garlic, diced tomatoes with chilies, chili powder, salt, pepper, and smoked paprika.  Cook together for an additional 5 minutes. Use a slotted spoon to remove the meat mixture from the skillet to a large bowl, discarding excess oil from the skillet.  Add the tomato sauce to the meat mixture and stir together. Cover the bottom of the skillet with the broken corn chips. Top with one cup Pepper Jack Cheese, then the meat mixture. In a medium bowl, combine the cornbread mix, milk, eggs and one cup grated cheddar cheese.  Gently pour over the meat mixture. Bake for 35 minutes. In the meantime, whisk together the sour cream and guacamole dip in a small bowl. Serve the Meaty, Cheesy Cornbread with the remaining onions, Pepper Jack, and Cheddar Cheese.  Drizzle with the guacamole cream. Serves 6


Grandpa’s Wild Mushroom Steak – Jackie Luzar
Here is my recipe entry for my grandfather’s wild mushroom steak.  He took his steak and mushrooms so seriously that he would put my high chair by the stove each week during mushroom season and carefully explain how to make it, although I was just a baby. Thank you for having this contest!

Serves Two


3-4 tablespoons Butter
2 Steaks of your choice (sized to fit together into your Iron Skillet) seasoned with salt, black pepper and two minced cloves of garlic
2 cups of sliced Wild Mushrooms (you may also use a store bought mushroom like Oyster Mushrooms)
1/2 cup White Wine
2 tablespoons Capers

Carefully, melt the butter in the iron skillet at about a medium heat.  Place the steaks into the pan and allow to cook partially.  Add the mushrooms approximately 5-7 minutes before you estimate the steak to finish cooking to your desired wellness.  Allow mushrooms to fully cook in the butter and steak juices.  Remove the steak and 3/4 of the mushrooms to a dish to cool slightly.  In the meantime, add the wine to the skillet and allow it to reduce in the steak juices and butter, stirring occasionally. Once the wine has reduced to create a sauce, add the capers and allow to simmer for an additional minute.  Serve the sauce over the steak and mushrooms.  Enjoy!


Tex-Mex Skillet Cornbread – Mary Jane Plemons

Place 3 Tablespoons vegetable oil in a 12-inch cast iron skillet and place in oven.  Preheat oven and skillet to 450 degrees.
Meanwhile, while oven heats, brown 1 pound ground beef with ¼ cup chopped onion in another skillet and drain if necessary.  Set aside.
Mix in medium bowl:
2 cups white self-rising corn meal mix
1 egg
1 ½ cups milk
1 15-oz. can whole kernel corn, drained

When oven and skillet with oil are preheated, remove skillet from oven, pour oil into cornmeal batter and stir together.  Pan will be very hot.  Pour half the batter into hot skillet; spread ground beef/onion mixture over batter, then top with:
1 4–oz. can chopped green chilies, drained
1 cup grated cheddar cheese
sprinkled over meat mixture.  Add remaining cornmeal batter, spreading to the edges and bake at 450 degrees until top is browned nicely, about 30 to 40 minutes.

Serves 6 to 8.  Especially good served with a big pot of homecooked pinto beans.  Very filling.  My original recipe.


Skillet Chicken and Hashbrowns – Sue Wenner

1-8oz Pack of Grilled Chicken Strips (cut into 1″ pieces)
1-16 oz Pack of Hashrown Potatoes
2C. Shredded Cheddar Cheese
1 Green Bell Pepper Chopped
1 Yellow Onion Chopped
4TBS. Vegetable Oil
2TBS. Butter

Preheat oven to 400. In a large cast iron skillet heat 2 TBS. oil on medium high heat. Add bell pepper and onion and sauté until soft,remove from skillet and set aside. Add 2TBS. oil and 2TBS. butter to skillet return to and medium heat, when butter is melted and combined with oil add the hashbrown potatoes.  Break up clumps and stir.  cover and occasionally stir for approx. 15 minutes. When hashbrowns are soft remove cover and raise heat to medium high, press the potatoes down on the pan and brown.  Flip and brown other side. Remove from heat and stir in bell pepper,onion and chicken.Top with cheese and place skillet in preheated oven for 15 minutes or until cheese is melted. Remove and serve. Enjoy!


French Gravy – Donna Nothe-Choiniere

1 pound package of loose sausage meat, bacon, pastrami, or some other highly flavored fast cooking meat.
1 huge bunch of Chicory, Broccoli rabe, or dandelion greens
2 cloves garlic smashed
1 chopped onion
1 pint container of sour cream (lite works well)
2 teaspoons sugar
2 tablespoons flour

Biscuits, wide noodles, potatoes, or really good toast points.

Saute meat in a deep cast iron pan (I use my chicken fryer) until lightly crispy, drain out some of the fat.  Add chopped onion and garlic until you find them soft and your husband comes through the door.  Wash and chop chicory, throw that in the pot with the sugar, water clinging to leaves and all, until thoroughly wilted and husband’s stomach growls with anticipation.  Add flour and stir until flour lifts from the pan and you have to brandish the spoon to ward off pillagers. (Bacon and sausage thieves are everywhere!)   Add sour cream and take off stove.  Serve over biscuits or potatoes…put salve on husbands bruised knuckles!


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My Mom’s Lemon Ice Pie from World War II – Barbara Kray Hardin

Part 1. Beat 4 egg whites until stiff, gradually add 1 cup sugar, pinch salt and 1/4 tsp cream of tartar. Put mixture in a well greased cast iron skillet. Bake 1 hour at 275 for first 25 min, then increase to 300 for the rest of the hour. Cool.
Part 2. Beat yolks of 4 eggs, add 1/2 cup white sugar, 4 Tbsp lemon juice and 2 tsp grated lemon rind. Cook in double boiler until thick. Cool
Part 3. Whip 1/2 pint whipping (heavy) cream until thick. Add 3 Tbsp sugar and 1/2 tsp vanilla. Put half of the whipped cream in cooled crust. Then spread filling, then spread rest of cream. Let stand in refrigerator from 12 to 24 hours.

My Mother is passed away now but I have her original article printed back in the 40’s in the Akron Beacon Journal. I remember that my Father loved this pie so much he was convinced she should go into the Lemon Ice Pie business.
I hope you enjoy it as much as our family did.

PS: We never could wait the required 12 to 24 hours for it to cool in the refrigerator.


Cheesy Tuna and Rice Bake – Kristen Stoltzfus, Eldest daughter in a large family and Chief-Helper-in-the-Kitchen

Here is one of my favorite lunchtime dishes when I do the cooking for our family of 9. …I love your store, by the way! When I have a home of my own, I’m hoping to give you a nice big order! I also love to cook with cast iron. We switched two years ago to cast iron skillets, and I would never go back.

1 large spring onion, minced fine (optional)
1 large carrot, sliced thinly
6 T. butter

Sautee in large skillet until tender.

Add and stir:
¼ c. flour
1/8 tsp pepper
1 tsp dry mustard

Add gradually over medium heat:

1 tsp Worshestershire sauce
2 ½-3 cups milk

Use a whisk to break up lumps. Cook and stir until thickened. Add 1 c. shredded cheddar cheese and stir till melted. Finally, add 4 cans of tuna, drained and flaked. Spoon three to four cups of hot, cooked rice into a large casserole dish or lasagna pan. (Put rice on to cook while making the tuna mixture.) Spread ½ cup shredded cheese over rice, top with half the hot mixture. Repeat layers. Optional: Melt ¼ c butter and toss with at least 1 c. bread crumbs. Sprinkle crumbs over dish before baking in a 375 degree oven for 20 minutes or until hot through and browned.  Serve with homemade applesauce!


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Upside-Down Fried-Apple Skillet Cake – Rebecca Jennings

Mix together 3/4 cup sugar and 1/3 cup shortening in a mixing bowl and  till well combined.
Add 1 egg and 1 1/2 tsp vanilla and beat 1 minute.
In another bowl, mix together 1 1/2 cups flour, 2 1/2 tsp baking powder, and  1/4 tsp salt.
Add dry ingredients alternately with 1/2 cup milk to the egg mixture and beat well after each addition.

In a deep cast iron skillet, melt 1/2 stick butter. Add 5 cored and sliced med apples, 1/4 cup dark brown sugar, 1 tsp  cinnamon, and 1/4 tsp salt. Let that start to cook over medium heat, until the apples just start to soften and sugar is dissolved; stir well. Pour cake mixture over apples in the skillet and put into a 350* oven. Bake for 40 min or until a tooth-pick inserted comes out clean.  Let cool 5 min, and invert on a plate. Serve warm with whipped topping or vanilla ice cream.


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Darryl Ray’s Breakfast Potatoes – Darryl Ray

This is a recipe I developed back when I was in grad school. It is one of my family’s favorites.
2-3 Tbs olive oil
1 onion chopped coarsely (1/2″ pieces)
3 or 4 washed and unpeeled potatoes sliced or cut into 1″ cubes
2-3 cloves garlic, use garlic press
parmesian cheese
soy sauce or tamari

I use an 8 or a 10 iron skillet for this recipe.

Heat oil high until just starting to smoke, then turn down heat to low
add onions and sauté until golden and translucent
add potatoes* and cook until done and nicely browned
add garlic continue cooking on low for a couple of minutes
Add soy sauce (to taste). mix in thoroughly
cover with parmesian and let melt

Serve with eggs, bacon or sausage.

*I often pre-cook the potatoes in the microwave to speed up this recipe, but raw potatoes work fine.


Iron Skillet Chocolate Fudge Pie – Eva Osborne

Bake your favorite pie shell. Melt 4 Tbsp butter in skillet
Add 4 T flour
Add 4 T cocoa
Stir together.

Stir in 2 1/2 cups milk mixed with
2 eggs

cook till thick

Remove from fire and stir in 2 tsp vanilla

Pour into shell and top with whipped cream.


Skillet Peach Cobbler – Mary Logan

Oven preheat at 350 degrees. Grease grandma’s large cast iron skillet with Crisco, then pour a large can of sliced peaches, I prefer the light syrup, into the skillet.  In a bowl mix 2 cups of bisquick with water per package directions, for the cobbler dumplings.  Drop by spoonfuls into the sliced peaches.  Now the fun part–dot with butter, a handful of brown sugar, sprinkle some cinnamon, add some oats to the top if you want crunchy–your choice.  Put into preheated oven and let bake at least 12 minutes.  After that, start watching until your cobbler dumplings start to tan, just a little.  Remove from oven and let it rest for at least 20-30 minutes–yes, you must, so you don’t burn your tongue off.  Then enjoy!  Wonderful as leftovers either rewarmed or cold!


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Grandma’s Pimento Cheese Corn Bread Skillet – Elizabeth Walp

2 tablespoons unsalted butter
1 1/2 cups  frozen corn, thawed
2 tablespoons diced pimentos
1 ½ cups diced ham
3 large eggs
1 dash hot pepper sauce
2 cups cream
4 ounces cheddar, diced
1 teaspoon kosher salt
ground black pepper
1 cup cornbread, broken up into cubes
1 teaspoon sugar

Preheat the oven to 350 degrees F. Melt butter in a 10-inch Leahmans cast iron skillet over medium heat. Add the corn, peppers, and ham. Cook, stirring occasionally, until soft, about 3 minutes. Meanwhile, lightly beat the eggs and pepper sauce in a large bowl and stir in the cream, cheese, salt, and pepper, to taste. Pull the skillet from the heat. Stir the cornbread and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.


Country Cowboy Cassoulet – Cheryl Perry

3 tablespoons canola oil
¼ cup carrot, peeled & chopped
¼ cup onions, chopped
¼ cup celery leaves, chopped
¼ cup poblano chile pepper, seeded & chopped
3 tablespoons all purpose flour
3 cups Chicken Stock, divided
1 15 oz. can Great Northern Beans, drained & rinsed
1-16 oz. can  Pinto Beans, drained & rinsed
1-15 oz. can  Black Beans, drained & rinsed
1 tablespoon roasted garlic paste
1 cup canned diced tomato
2 teaspoons vegetable sea salt
1/2 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon dried thyme
2 teaspoons dried sage
12 oz. Fully Cooked Dinner Sweet Apple Chicken Sausage, cut into bite sized pieces
2 large apples such as Cameo or Braeburn; peeled, cored and diced
2 teaspoons fresh parsley, chopped

Preheat oven to 350F. Degrees.  Add the canola oil to a 14 inch cast iron skillet; heat over medium low temperature and sauté the carrot, onions, celery leaves, and poblano chile for three minutes.  Stir in the flour, cooking for another three minutes then whisk in 2 ½  cups of the chicken stock.  Bring mixture to a simmer for five minutes.    Remove skillet from heat; stir in the great northern beans, pinto beans, black beans, roasted garlic paste, diced tomato, vegetable sea salt, pepper, cumin, thyme and sage.  Cover & bake for 30 minutes. Remove skillet from oven; stir in the sausage, and diced apple then return to oven for an additional 30 minutes.  Remove skillet from oven,  stir in remaining chicken stock and garnish with parsley before serving.   Makes 8 servings.


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Brunswick Stew with Country Ham Dumplings – Cheryl Perry

¼ cup canola oil
1/3 cup all purpose flour
½ cup onions, chopped
¼ cup fresh celery leaves, chopped
¼ cup carrot, peeled & chopped
5 cups vegetable stock
2 cups raw sweet potatoes, peeled & diced

2 cups dry buttermilk biscuit mix
2 teaspoons parsley, chopped
¼ teaspoon dried sage
1/8 teaspoon black pepper
¾ cup milk
½ cup country ham, ground

12 oz.  frozen soup vegetables with okra
1- 14.50 oz. can diced tomatoes, juice reserved
1 tablespoon butter
1/2 teaspoon dried thyme
2 teaspoons vegetable sea salt
½ teaspoon pepper

Heat 3 quart cast iron (3 inch deep) skillet over low temperature; whisk in the canola oil and four tablespoons of the flour, cooking for five minutes & stirring occasionally.  Stir in the onions, celery leaves and carrot; continue to cook for five minutes.  Whisk in the vegetable stock; increase the heat to medium and bring to a simmer.  Stir in the sweet potatoes and cook for five minutes.  Stir in the soup vegetables and tomatoes with the juice.  Return to a simmer, cooking for another five minutes or until sweet potatoes are nearly fork tender. While the stew is cooking, prepare the dumpling mixture by stirring the biscuit mix, parsley, sage, pepper, and milk together in a medium bowl.  Fold in the ground ham until blended; set aside. Mash together the butter with the remaining flour and stir into the simmering skillet along with the thyme, vegetable sea salt and pepper; cook for two minutes.  Drop the dumplings into the skillet by tablespoonfuls; cover with a lid and allow to cook for 8-10 minutes or until dumplings float on top of the stew and are cooked to the touch. Immediately remove skillet from heat.  To serve, spoon stew into bowls & top with dumplings.  Makes 4-6 servings.


Sizzling Crab and Cheese Skillet – Candy Barnhart

1 pound cooked crab meat, shelled
1/4 cup yellow onion, finely chopped
1large egg, beaten
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon sour cream
2 teaspoons Worcestershire sauce
1-1/2 cups fresh bread crumbs
1/2 cup dry Italian-style bread crumbs
3 tablespoons extra-virgin olive oil
1/2 cup crumbled herbed goat cheese

Place crab, onion, egg, horseradish, mustard, sour cream, Worcestershire sauce and fresh bread crumbs in a large mixing bowl and blend gently but well to evenly combine.  Shape mixture into an 8″ round patty.  Place dry bread crumbs on a dinner plate (or plate at least 8″ in diameter) and place patty on crumbs, turning once and pressing slightly to coat both sides with crumbs.  Heat olive oil in an 8″ cast iron skillet over medium heat until hot but not smoking.  Place patty in skillet and cook until underside is golden, about 3 minutes.  Turn patty over and repeat process.  Preheat oven broiler while patty is frying and place oven rack 6″ from heat.  When done, remove pan from heat and quickly sprinkle top evenly with goat cheese.  Place on rack in broiler and broil until cheese starts to bubble, about 1 minute (watch carefully).  Remove from broiler and cut into six wedges.  Serve sizzling hot.  Serves 6.


Sweet Cherry Berry Dutch Baby – Pamela Cleghorn

3 Tbl. butter
4 eggs
1 c. flour
1 c. milk
1 Tbl. sugar
1/4 tsp. nutmeg

Cherry berry sauce:

3 Tbl. butter
1 Tbl cornstarch
1/2 c. water
2 Tbl. sugar
2 c. canned sweet black cherries
1 cup fresh or frozen (thawed out) blueberries
maple syrup , if desired

Place butter in a 10″ cast iron skillet ;place in a 425 degree oven for 3-4 min. or until butter is melted.Meanwhile in a medium mixing bowl whisk together eggs,milk,flour,,sugar,and nutmeg. Pour into hot skillet.Bake for 20 -22 min. or until puffy craters form. For sauce melt butter in a saucepan ,mix together water and cornstarch and stir into melted butter,add sugar;cook and stir over medium heat for 2-3 min. or until lightly thickened. Stir in cherries and blueberries. Spoon sauce over Dutch Baby and serve with maple syrup if desired.


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Carolina Sweet Potato & Bacon Cornbread Bake – Mary Marlowe Leverette

2 cups cubed sweet potatoes
6 slices bacon
1 tablespoon minced garlic
1 ½ cups corn meal mix
2 large eggs
1/2 cups half and half
1 teaspoon salt
¼ teaspoon cayenne pepper
½ cup grated sharp cheddar cheese
½ cup grated parmesan cheese

Preheat oven to 400-degrees F. Peel and cube sweet potatoes. In a large pot, cover with cold water and cook until tender, about 15 minutes. Drain well. Cook bacon in a 12-inch Lodge cast iron skillet until crisp. Drain on paper toweling and crumble. Reduce bacon drippings to 2 tablespoons and sauté garlic lightly. Combine sweet potatoes, bacon and garlic in a medium bowl and set aside. In a medium bowl, combine corn meal mix, oil, eggs, half and half, salt and cayenne pepper.  Pour into hot cast iron skillet. Top with sweet potato mixture and cheeses. Bake for 25 – 30 minutes or until golden brown. Cut into wedges, serves 6.


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Savory Vidalia Onion Upside Down Bake – Mary Marlowe Leverette

3 large Vidalia onions, peeled and quartered
1 tablespoon olive oil
2 tablespoons unsalted butter
1 teaspoon fresh thyme
½ teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ½ cups cornmeal mix
1 egg
1 tablespoon vegetable oil
1 cup half and half
¾ cup sharp cheddar cheese, grated
½ teaspoon freshly ground pepper
½ cup crumbled bacon (8 slices bacon)

In a 10-inch cast-iron skillet, fry bacon until done.  Set bacon aside to cool.  Wipe out skillet.  Heat olive oil and butter over low heat; add onions and cover to sweat for about 15 minutes until onions are soft and a bit golden.  Preheat oven to 400 degrees F. While onions are sweating, in a large bowl, beat egg; add corn meal mix, vegetable oil and half and half, mixing well.  Stir in cheese, pepper and crumbled bacon, mixing well.  In skillet, salt and pepper the onions.  Pour cornbread mixture evenly over onions. Place in 400 degree F. oven and bake for 20 minutes or until golden brown.  Remove from oven and allow to cool to the touch.  Turn out onto serving platter.  Cut into 6 wedges.


Cowboy Steak Stew with Cornbread Topping and Adobo Sour Cream – Elinor Ives

Adobo Sour Cream
1 cup sour cream
1 tsp. adobo seasoning
¼ cup fresh cilantro, chopped and loosely packed

1.5 lb. steak tips, roughly chopped
½ cup blackening spice
2 tbsp. vegetable oil
½ red onion, chopped
1 cubanelle pepper, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 14.5 oz. can tomatoes with green chiles
salt and pepper, to taste

Cornbread topping
1 egg, beaten
½ cup milk
1/8 cup vegetable oil
1 11-oz. can shoepeg corn, drained
2 tbsp. red pepper, minced
½ jalapeno, minced
1 cup Self-Rising Cornmeal Mix
1 cup Fritos or tortilla chips, crushed

Garnish (optional):
½ cup green onion, sliced
¼ cup red pepper, minced
¼ cup fresh parsley, minced

Preheat oven to 425° F. In a small bowl, mix adobo sour cream ingredients. Cover and refrigerate until ready to serve. Pat steak tips dry with a paper towel. Place blackening spice in a large plastic bag, add steak tips, and shake until well coated. In a 10-inch cast iron skillet, heat oil over medium heat. Cook steak tips until no longer pink on the outside, about 7 minutes. Remove from skillet and set aside to cool. Do not wipe out pan. Add onion, peppers, and garlic to skillet and cook until soft, about 7 minutes. If pan gets dry during cooking, add a small amount of water. Add tomatoes with green chiles and cook 7 more minutes. Return steak tips to pan and continue cooking for 3 minutes. Add salt and pepper to taste. Mix cornbread ingredients, except Fritos, in a medium bowl. Carefully pour over stew, top with Fritos, and bake for 15-20 minutes, or until a knife inserted in cornbread comes out clean. Garnish with adobo sour cream, green onion, red pepper, and fresh parsley (optional). Serves 6 people.


Cast Iron Skillet Caramelized Onion White Pizza – Lisa Speer

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil, plus more as needed
1 sweet onion, thinly sliced
Fine sea salt and freshly ground black pepper
1 teaspoon fresh thyme leaves (optional)
1 pound refrigerated pizza dough, or fresh dough purchased from local pizzeria
all-purpose flour, to roll out dough
1/2 cup freshly grated parmesan cheese

Preheat oven to 450 degrees F. Combine butter and oil in a 12 inch cast iron skillet over medium heat. When butter has melted add onion. Season liberally with salt and freshly ground black pepper, reduce heat to low. Add thyme, if desired. Cook slowly, stirring occasionally, until onions are soft and deep golden brown. Remove onions, leaving remaining butter mixture in skillet. Taste and adjust seasonings. Let skillet stand until cool enough to handle; add additional oil if needed to ensure that it is generously greased. Roll out pizza dough on a lightly floured surface to an approximately 12 inch circle. Press into bottom of skillet. Scatter onions evenly over dough; sprinkle with parmesan. Place skillet over medium-high heat for 1 minute, transfer to oven and bake about 10 minutes, until golden. Serves 4.


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Maple Anise Country Ribs – Heather Roszczyk
Serves 4

1 cup chicken stock
1/4 cup maple syrup
3 whole star anise
1/2 cup sherry
1 teaspoon whole black peppercorn
3 sprigs fresh thyme
1 small bay leaf
2 1/2 lbs country style pork ribs

Preheat oven to 325 degrees. Combine first seven ingredients in a medium bowl and set aside. Season meat with salt and pepper.  Then, place a large cast iron skillet over medium high heat and sear each piece of meat on all sides until browned.  Remove from heat. Pour liquid mixture into skillet and cover with aluminum foil.  Place skillet in the center of the oven and cook for two hours, until meat falls from the bone.


Raspberry-Goat Cheese Skillet Dessert Pizza – Candy Barnhart

1/2 pound (1/2 package) refrigerated pizza dough
2 cups seedless raspberry jam
1/2 cup crumbled goat cheese
1 tablespoon cornmeal

Take a 10-inch cast iron skillet and place it upside down on the middle rack of oven.  Preheat oven to 450F.  Place dough on a cookie sheet and roll into a 10-inch round.  Spread jam over top, leaving a 1-inch border all around.  Sprinkle with goat cheese.  Carefully sprinkle cornmeal over top of hot inverted skillet and slide pizza from cookie sheet onto skillet.  Bake until crust is golden brown – 15 to 20 minutes.  Remove to cutting board and cut into wedges for service.  Cool 5 minutes before serving.  Serves 4 easily.


Stilton and Port Drizzled Steak with Pear and Walnuts – Janice Elder

2 tablespoons canola oil
2 boneless beef top loin (strip) steaks, cut 1 inch thick Salt and freshly ground black pepper, as desired
1/2 cup port
1/2 cup water
1/2 cup heavy cream
4 ounces Stilton cheese, crumbled
1/2 teaspoon dried red pepper flakes
2 ripe but firm pears, cored and cut into thin slices
1/2 cup chopped walnuts, lightly toasted

Brush canola oil over both sides of the steaks, coating well.  Brush remainder over the bottom of a large cast iron skillet. Sprinkle steaks evenly with salt and pepper, as desired.  Place skillet over medium high heat until hot.  Cook steaks for 9 to 11 minutes for medium rare to medium doneness, turning once.  Place on plate; tent loosely with foil to keep warm – let stand for about 5 minutes. While steaks are standing, add port and water to skillet.  Bring to a boil over high heat until reduced to about 1/2 cup (about 3 minutes), scraping up any browned bits in the skillet for extra flavor.  Stir in cream and continue to boil, stirring constantly, until large, shiny bubbles form, about 3 more minutes.  Add cheese and red pepper flakes, stirring constantly just until cheese is melted.  Remove from heat. Carve steaks crosswise into thin slices, trimming any fat, if needed. Fan pear slices on serving plate.  Add steak slices to serving plate; drizzle with warm port/stilton mixture and sprinkle with toasted walnuts.  Serve immediately.  Makes 4 servings. Note:  I prefer tawny port in this recipe.


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Aunt Jess’ Pineapple Upside Down Cake – Carol Whitesell

1 Cup Brown Sugar, Packed
1 Can Pineapple Rings, drained
1 Stick Butter
Preheat oven to 350 degrees. Place butter in skillet to melt. Stir in Brown sugar and place pineapple rings evenly into iron skillet. (place a maraschino cherry or pecan half into the center of the pineapple rings if you wish). Let this simmer while you make the cake:
3 eggs, separated
1 cup granulated sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup hot water

Beat the egg whites until fluffy, sit aside. Beat the yolks until light in color. Add the sugar, flavoring and water beating constantly. Mix flour and baking powder and fold into yolk mixture. Fold this mixture into the egg whites just until combined.
Pour the cake batter over the pineapple mixture in the skillet and bake at 350 degrees  for approximately 35 minutes.
If you are using an old well seasoned skillet, you will be able to invert the baked cake onto a plate and watch the sugary goodness run down the sides!


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Mom’s Pineapple Upside-Down Cake – JB Reynolds

Serves six adults, or two children.

PREP:  Mix 1 1/2 teaspoons of double-acting baking powder into 1 1/2 cups of cake flour, plus a pinch of salt; set aside.  Mince six dried apricot halves into small bits; set aside.  Separate 4 large eggs, beating the yolks in a small bowl with 1 tablespoon of melted butter and 2 teaspoons of vanilla; set aside.  Whip the 4 egg whites in a big bowl until sloppy-stiff; set aside.  Pre-heat the oven to 350° F.
PROCEDURE:  On the stovetop, melt 1/2 cup of butter in a 9-inch or 10-inch heavy skillet (a smaller one makes a thicker cake; do note that this should not be a skillet in which savory foods have been recently fried…) and add 1 cup of packed brown sugar, stirring until bubbling and well dissolved.  Switch off the heat.  Drain a can of pineapple slices, pat them dry on a towel, and arrange as many whole pineapple rings in the skillet as will fit; for that authentic “early 1960s” touch, put drained maraschino cherries (red ones!) in the centers of the rings and the spaces in-between.
Working 1 tablespoon at a time, fold 1 cup of white sugar into the whipped egg whites, and next, in two goes, fold in the egg yolk mixture.  Then, a heaping tablespoon at a time, fold in the flour mixture, and finally, add the dried apricots.
Pour this batter mixture evenly over the pineapple rings and then set the pan in the oven.  Bake for 30-35 minutes, checking with a toothpick at the center for doneness.  When the toothpick emerges clean, take out the skillet and place a large serving plate face-down over it, then invert the whole works and set it onto the counter.  Leave it alone for at least five or six minutes, then lift off the pan, and serve.


TACO CHICKEN – Diane Nemitz

4 skinless, boneless chicken breast halves
1 cup finely crushed tortilla chips
1 tablespoon chili powder
1 teaspoon ground cumin
salt and pepper to taste
1 egg, beaten with 1 tablespoon water
3 tablespoons vegetable oil
1 cup bottled salsa
juice of one half lime

Pound chicken breasts until they are all an even thickness (about 3/4 inch). Combine in a bowl the tortilla chips, chili powder, cumin, salt and pepper. Beat the egg and water in a shallow bowl. Dip the chicken first in the egg, then in the crumbs and set aside for about 10 minutes. Heat the oil in a 10-12 inch cast iron skillet and fry the chicken on both sides over medium-high heat until browned. Turn heat down to low and cover skillet. Cook for an additional 10-15 minutes, until cooked through and chicken is no longer pink in the middle. Remove chicken to a serving plate. Add the salsa and lime juice to the skillet and heat. Pour over chicken to serve. Serves 4



One large russet potato, peeled and thinly sliced
2 tablespoons olive oil
salt and pepper to taste
6 eggs
6 sun dried tomatoes, diced small
1 teaspoon prepared pesto
1/4 cup sliced black olives
1 cup shredded provolone cheese
1/4 cup sliced pepperoni

Preheat oven to 375 deg. Heat oil in 10-inch cast iron skillet over medium-low heat and arrange potato slices evenly over bottom of skillet. Sprinkle with salt and pepper and cook for about 10 minutes, until potatoes are tender and beginning to crisp on bottom. In bowl, whisk together eggs, tomatoes, pesto and olives. Stir in cheese. Pour over potatoes and arrange pepperoni on top. Transfer skillet to preheated oven and bake for about 15 minutes, until cooked through. Let stand three minutes, then cut into four wedges to serve.


Muffuletta Cornbread Savory Skillet Rolls – DM Ryan

This recipe combines the traditional concept of the muffletta sandwich (meats, cheese and olive salad) with the concept of a cinnamon roll. Done in an incredible CORNBREAD based yeast dough. The best of all worlds baked in a 12 inch Cast  Iron skillet and ready to serve with a topping of seasoned sour cream and the marinated salad. For a taste of the original you still need to go to New Orleans but for a fun family /party alternative this can be easily baked up at home! Although the directions seem long it truly is an easy make!

2 tablespoons (or .25 ounce packets) active dry yeast
1 /2 cup warm water (110 -115 degrees F)
3 /4 cup milk
1 /3 cup sugar
1 /2 cup butter, melted, divided
1 egg
1/2 cup  yellow corn meal
1 teaspoon salt
3- 4 cups all –purpose flour, divided (about ½ cup for flouring surface and rolling pin)

1 /2 pound Black Forest ham, thinly sliced
1 /2 pound Provolone Cheese, thinly sliced
1/2  pound Genoa Salami, thinly sliced
1 1/2 – 2 cups olive salad mix

Olive Salad Mix:
1 pound mixed olives – deli olives ( Kalamata black and green mix-look for  pitted!) if possible
1 cup Spanish olives with pimentos
3/4 cup Pepperoncini (pickled peppers in vinegar),drained
1 clove garlic, minced
1 /4 cup cider vinegar
1 tablespoon olive oil
1 /2-1 teaspoon Cajun seasoning ( a blend of garlic, cayenne ,chili and black pepper and oregano)

1 pint sour cream
1 /2 teaspoon Cajun Spice
olive salad mix

In a large mixing bowl combine the yeast with the warm water. Allow to stand a few minutes before adding the milk, sugar, 1/3 cup melted butter (cooled), and  egg. Stir with a dough whisk and add the corn meal, salt and 2 cups of flour. Whisk to combine. Continue adding flour 1/4 cup at a time until dough forms a large ball (about 3 1/2 cups). You MUST add the flour slowly because the humidity of the day will affect how much will be absorbed. Turn ball out onto a floured surface. GENTLY knead the dough for 6-8 minutes until dough is satiny and bounces back when indented with a finger. Kneading is done by pushing dough away from you- folding top down and repeating. Form into a smooth ball and let rest while you clean out the large bowl and grease with some of the remaining melted butter. Place dough inside bowl and grease top . Cover with plastic wrap and let sit to rise 1 –1  1 /2 hours in a warm place until doubled in size.  While dough is rising prepare the olive salad. The  classic  mix  usually marinates at least 24 hours and this can be made in advance but ours works out well in this amount of time.Pit and coarse chop the olives with knives or a small food processor . Place in a medium sized ( 2 quart ) bowl. Coarse chop the pepperoncini and add to the bowl. Stir in the garlic, cider vinegar, olive oil and Cajun spice. Let sit until dough is ready. Prepare the Cast Iron skillet by brushing with melted butter.  When dough is ready, deflate gently and place on a floured surface. Let sit for a couple of minutes to relax . Flour rolling pin and roll out a piece of dough to 14 X 12 inch rectangle.  Flip rectangle over and place with wide part in front of  you so it looks 14 X 12 inches.  You will layer the meat, cheese and olive salad. Never place cheese or wet (olives) next to dough- “sandwich” them between dry ingredients.  Layer across the dough 1 layer of ham, then the cheese. Drain the olive mix with a slotted spoon and place 1 1/2 – 2 cups across the cheese as thickly as wanted. Place salami on olive mix. Roll up firmly but not tightly the dough to produce a 14 inch roll. Trim both ends so that they have a clean edge.   Divide the roll in half. Divide each half into 5 pieces. Slice the “rolls” and place cut surface up into the prepared cast iron skillet. They should be touching. Place in a cold oven and turn on to 350 degrees. The second rising of the dough will happen with the heating as the oven reaches 350.  Bake for 35-45 minutes until golden and done. While the rolls are baking mix the sour cream and Cajun spice and keep refrigerated. To serve: Serve from Cast Iron Skillet . Garnish with spiced sour cream and additional olive salad mix on top. Yield: 10


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Five Hour Stew – Todd Fredrickson

1 1/2 stew meat or round steak
1 c celery, chopped
3 onions, sliced medium
6 carrots, sliced or use 2 small bags
3 c potatoes cut up
2 c stewed tomatoes
1 c tomato sauce (I use 1qt canned tomatoes for all liquid)
3 1/2 T. Minute tapioca
1 T sugar
1 T salt

Put all in dutch oven. Cook for 5 hours at 250.


Kelli’s Cornbread – Todd Fredrickson

This recipe is a friends’ of ours from Mississippi and we had it on New Years Day with our southern dinner. We had the pork and greens and black eyed peas and of course Kelli’s cornbread.

1 c White cornmeal
1/2 a can cream corn
8 oz. sour cream
1/2 c vegetable oil
2 eggs slightly beaten

Heat small amount of oit in 8 in skillet until just smoking; add batter. Bake at 400 until browned on top, about 30 min.


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Apple Skillet Cake – Patricia Pierson

APPLES: 4 or 5 large tart green apples, such as Granny Smith, cored and sliced, about1 & 1/2 pounds
1/3 cup brown sugar
3 Tablespoons boiled cider
1 teaspoon apple pie spice (I used cinnamon with touch of nutmeg)
1/4 teaspoon salt

1 3/4 cup flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 salt
3/4 warm milk
1 lge egg
6 tablespoons butter, melted
1 tsp vanilla extract

Preheat oven to 350 degrees. Butter a 9-10 inch (2″ deep) cast iron skillet. Combine the apples with the brown sugar, boiled cider, spices and salt and set aside.Combine the flour, sugar, baking powder and salt and set aside. Mix the warm milk, egg, melted butter and vanilla add to the flour mixture stirring to combine. Pour into the prepared skillet.  Spoon the apple mixture onto the batter. For the best appearance make sure the apples are a little more heavily distributed to the outer side of the skillet. Bake the cake for about 1 hour until the apples are brown and a cake tester is inserted in the middle of the pan comes out clean.  Remove from oven, let cool for 30 minutes and serve with whipped cream or ice cream.


Apple Pancakes – Mark Perdue

2 apples, 4 tablespoons butter, 2 tablespoons sugar, 1/4 teaspoon cinnamon, 1 cup biscuit mix, 2/3 cup milk, 1 egg, 1 tablespoon sugar   Core apples, dont peel. Cut into slices. Melt butter in 11-in iron skillet. Stir in cinnamon, 2 tablespoons sugar and apple slices. Saute apple until tender. Combine biscuit mix, milk, egg and remaining sugar until just moistened. Pour over apple slices. Turn heat to low and cook 10 minutes. Place under a broiler until lightly browned. to serve, turn upside down. Good plain or with extra butter and syrup.


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Sweet and Salty Cornbread – Henry

1/2 lb. smoked bacon (I like Falter’s Brand) or (smoked ham or other type of meat that you might like)
1 small onion diced
1 box of “Jiffy” corn muffin mix
1 egg
1/3 cup of milk (better with buttermilk)

Preheat oven to 400 degrees

Combine Muffin mix, egg, and milk per box directions. Set aside for now.

Using your small iron skillet (8″) fry up the Bacon after you cut it into 1″ – 2″ pieces.
Once Bacon is Cooked to your liking, add the diced onion, let simmer for about a minute.
Most important part do not drain Bacon Fat from skillet
Turn Off fire under skillet now add the Muffin Mix that you had set aside.
Stir once or twice contents in skillet, then place skillet with mixture into oven and bake till golden
brown about 15 – 20 minutes.

This is a good morning breakfast cake that can be hand held and eaten with your favorite beverage. Some options you can add to this recipe are 1/4 cup of raisins, chocolate chips, craisins, or 1/3 cup of apple
sauce. It is kind of weird but it can satisfy that Sweet and Salty meat chewing craving you get.


Chili – Heidi King

This chili recipe is one of my winter favorites.  It is easy to make and tastes even better when cooked on the wood stove.

1 med. onion, chopped
2 T. butter
2 c. tomatoes
1 lb. ground beef
2 c. kidney beans (that have been cooked)
1 t. chili powder
1/2 t. salt

Saute chopped onion in butter until golden brown.  Add the remaining ingredients.
Simmer for one hour, adding water as necessary.

Serves 6

For variety, add 1/3 c. barbeque sauce


Shepherd’s Pie – Shirley Douglas

1 pound Laura’s Lean BEEF or very lean beef
1 ONION (chopped)
1 can CORN (drained)
2 cups mashed POTATOES

Preheat oven to 350 degrees. Using a small cast iron skillet over medium heat,  put in the BEEF and chopped ONION.  Sprinkle on the Salt, Pepper and Italian Seasoning and cook until the beef is brown. Pour on the drained CORN over the cooked beef and spread the mashed POTATOES evenly over the top.  Dot with the BUTTER. Put the Cast Iron Skillet into the over and Bake for 30-35 minutes.  Yum!


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Pineapple Upside Down Cake – Diane Phillips

I melt 3/4 stick of butter in the skillet on the top of the stove while I mix a yellow cake from a box.  THEN I add ABOUT a cup of brown sugar and melt it in the butter and THEN I fill the skillet with pineapple rings and put a maraschino cherry in the middle of each pineapple ring.  NEXT I pour in the cake mix to within about 1/2 inch of the top and then pop it all in the oven (350 degrees) for about 35 minutes – till done.  I quickly put a dinner plate on top of the skillet and then turn it upside down on the plate and remove the skillet.  YUMMY!!!!


SPIDER CORN CAKE – Patricia W. Hodgdon

3 eggs
1 1/2 cups corn meal
1/2 cup flour
1/4 cup sugar
2 heaping tsp baking powder
dash of salt
4 cups milk

Beat eggs.  Add dry ingredients.  Mix and stir in 3 cups of milk.  Put in a warm skillet (also known as a “spider”) with a tbsp of melted lard and a tbsp of melted butter.  Last pour over 1 cup of milk but do not stir in. Batter will be very thin. Bake 30 minutes in a moderate oven (350 degrees). Serves 6


CRACKLIN’ BREAD – Martha C. Hawthorne

1 ½ cups finely ground white cornmeal
1 ¼ cups water
1 ½ cups cracklings, cut fine
¼ cup oil
½ tsp. salt

Mix all of the above ingredients together. Mixed batter should stick together; if not, add more water.  Grease the bottom and sides of a black skillet.  Pat the bread mixture out in the skillet making sure not to have more than ½ inch thick, even less is better. For extra crispy crust, pat part of the mixture up the sides of the pan about an inch high.   Bake in a 450 degree oven about 20 minutes or until light brown on top and crispy. This is an old family recipe used when we killed hogs on our farm and cooked the cracklins out in the black cast iron wash pot.  Our family still uses this recipe and is a favorite served with fresh turnip greens, peas, and fried chicken.


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Zucchini Casserole Recipe – Kathy Moltzen

I made this for a covered dish church supper.  It was a pleaser. This also tastes great with Crusty Italian Garlic Bread on the side.

1lb. of bulk or link sweet Italian sausage,
(I buy the links and squeeze the sausage out of the casing because bulk sweet sausage is hard to come by)
1 large sweet onion, chopped
2-3 cloves of garlic, chopped
1/2 tsp. of garlic salt
1/2 tsp. of table salt
ground black pepper to taste
4 small zucchini diced into bite sized cubes
1 large can of diced tomatoes drained or dice fresh tomatoes when in season
3 cups of chicken broth (I use low fat / low sodium broth)
1 cup of basmati rice (you may use whatever rice you like, this is just my personal preference)
grated parmesan cheese

I use my 5 quart cast iron skillet with lid for this recipe

Brown the sweet Italian sausage with the chopped sweet onion and the chopped garlic cloves
(break the sausage down into small pieces while browning.  when browned do not drain the grease from the sausage unless there is an excessive amount, you want to keep some grease in the pan)
Add the salts and ground pepper
Stir in the diced zucchini and gently toss it around for about 5 minutes
Stir in the drained diced tomatoes
Stir in the chicken broth plus the basmati rice
Cover the pan, bring contents to a boil, stir contents once more and then turn the heat down to a simmer for 15-20 minutes or until rice is done.
Serve with grated parmesan cheese



“Spanish” Rice – Holly Harz

This is one of those “too simple” recipes that EVERYONE loves!!!

2 lbs ground beef
1 tsp salt
2 cans condensed tomato soup (i use campbells)
2 soup cans of water
2 soup cans “Minute” rice

Brown the ground beef in a large cast iron skillet. drain. Sprinkle salt over, mix in. Pour in undiluted soup and stir. Add the 2 soup cans of water, swirling to get all the soup remains into the skillet, too! Stir well, bring to boil. As soon as the mixture is boiling, stir in the minute rice. Cover tightly with pan lid or aluminum foil, remove from heat. Let sit 8-10 mins until rice is cooked. Do NOT lift cover before 8 minutes are up!
I have never known anyone…child or adult, not to love this dish. Unfortunately, I have no idea if the leftovers are good since there are never any!!


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Fruit Cobbler (Dutch Oven) – Connie Peterson

I make a wonderful desert in my Dutch oven.  This is over an open fire (well, sort of)….

This is a fruit cobbler.  This serves about four or five people, depending on appetite.

One Dutch oven with the indented “proper” lid
One pie plate … a crockery one works best
One small trivet

One can of fruit … blueberry is heavenly, apple is great, peach is divine…. season apples with cinnamon sugar, if desired or mix straight cinnamon into fruit

One pie crust’s worth of Bisquick or home-made biscuit mix

Prepare your fire.  Place a fire on the ground and let it burn down to red-hot coals.  I usually have a tin sheet to protect the ground from the coals, but you can actually put the coals onto the ground or dig a small hole to hold them.

Open your can of fruit and put it into the pie plate.  Roll out your biscuit dough and pat it onto the pie plate as a cover.  I do not put dough on the bottom, that ends up with too much biscuit and not enough fruit.

Place the trivet into the Dutch oven and put the pie plate on top.

Take half of the coals up in a shovel, place the Dutch oven over the bottom coals, making sure the lid is on securely.  Place the rest of the coals on the lid.  These should be put around in an even pattern so that the dough cooks evenly.

Bake your cobbler for thirty minutes to an hour … very carefully check the dough by very carefully lifting the lid to see the doneness.  Add more coals to the top if you need to.  You shouldn’t have to add more to the bottom.

When it is done, take the whole Dutch oven to the table, lift the lid and spoon out with a good large spoon (wooden is best!)… don’t try to lift the pie plate out while it’s full.  You can put the lid back on to keep the cobbler warm if there is any left after your first serving.


Fishing Camp Pork and Beans – Paul A. Otto

This is a quick way to turn a ordinary can of Pork and Beans into a quick homemade bean dish that rivals the best slow cooked baked beans.

1 Large Can Pork and Beans
1/4 lb Diced Bacon
1 med Onion
1 tbs Maple syrup
1tbs yellow mustard
i tps Worcestershire souse
Salt, Pepper

In an iron pan fry diced bacon till starting to crisp. Add diced onion, fry till soft, Add can of beans turn burner to high heat, Add mustard, maple syrup, worstershire souse salt and pepper. Stir constantly while beans and other ingredients combine and cook down to refried consistency. Serve with hot dogs, hamburgers or Polish sausage on a roll.


Lisa’s One-Skillet Winter Sausage Bonanza – Lisa M. Dellwo

One skillet, one knife, one cutting board, one hour.

1 tablespoon olive oil or other vegetable oil
1 coil (about a pound and a half) of good chorizo, andouille, or italian sausage, or four links
1 bottle dry red wine
4 tablespoons chopped onion
2/3 cup green lentils
1.5  cups roughly chopped kale or swiss chard

Put the skillet on a burner and turn the heat to medium. After a few minutes, add the olive oil and swirl it around. When the olive oil gets hot, add the coil of sausage and brown both sides, about 5 minutes. (In a pinch, you can skip this step). Add enough red wine to cover the sausage about 3/4 of the way. Sprinkle first the onions and then the lentils around the sausage, using a wooden spoon to push them into the areas around the sausage. Add more red wine if necessary; the lentils should be covered. Bring this mixture to a simmer and cook for about an hour, with the lid somewhat askew on the skillet, turning the sausage once. Continue to add more wine or water if necessary. The lentils should be almost tender. Add the chopped greens to the top and return the lid to the pot. Turn the heat up a couple of notches and steam the greens over the sausage. Remove the sausage to the cutting board and cut it into 3″ pieces on the diagonal. Divide greens among 2 shallow bowls, spoon lentil/wine mixture into bowls, and add a few pieces of sausage. Serves 2, with leftovers.


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Roasted Potatoes with Sage – Adele Klingberg

2 pounds smal red-skin potatoes
2 Tablespoons olive oil
35 or more fresh kitchen sage leaves
1 – 3 teaspoons kosher or sea salt

Preheat oven to 425 degrees F.
Scrub and dry potatoes.  Slice in half.

Pour oil into cast iron skillet. Tilt skillet to spread oil evenly around the pan.
Lay sage leaves flat on the oiled surface, completely covering the bottom.

Sprinkle the salt over the sage.

Place potatoes, cut-side down on the sage leaves.

Bake uncovered, until the potatoes are tender and the cut sides are crusty brown, about 35 minutes.

Editor’s Note: This post originally appeared on February 18, 2010. But it’s perfect to finish off our Dutch Oven Gathering week. Hope you find something that tickles your taste buds!

6 thoughts on “A heapin’ skilletfull of RECIPES (warning – very long but super-tantalizing post)

  1. Ginger, if it’s not working for you, go to our home page at Lehman’s.com, and scroll down to the Country Life link. Click on Country Life, and you’ll be able to see it easily. You may have to scroll down a bit under today’s (Friday’s) entry, which is going up soon.